Today’s fare is designed for two people but, with some effort, can be extended to an entire family if desired.
For dinner this evening we present an old favorite from days gone by, “Pork Chops with Biscuits and Cream Gravy, Kale and Fried Apples.
For our dinner this evening we chose bone-in pork chops that were approximately 3/4-inch thick and these were dusted with flour and pan-fried on the stove top for about 3 to 5 minutes per side depending on the amount of doneness you desire. The meat should register a minimum of 145-degrees Fahrenheit on the meat thermometer before being consumed. I have fried mine to as high as 165-degrees sometimes and that makes them pretty much well done.
Prior to putting the chops into the skillet for cooking, I like to pierce the meat through and through several times with one of those tenderizing devices that you can find at most kitchen specialty stores. They are a plastic thing that you hold in one hand and depress a series of prongs or blades into and through the meat fibers as many times as you choose to break up some of the fibers in the meat and make it as tender as the eye of a bird.
While the chops are frying I like to dust them with any good brand of pre-prepared “Rub” or “Essence” that can be sprinkled gently and somewhat generously from high above the cooking meat so as to avoid concentrating too much seasoning in a single spot on the chops.
The mixture I have put together for sprinkling on my cooking chops follows:
All together now … mix the following:
You will have a lot of this left over for future cooking I can tell you that much — do not use all of it on a single cooking venture — maybe as much as 1/8 to 1/4 teaspoon per chop total:
2-1/2 tablespoons paprika
2 tablespoons Kosher sea salt
2 tablespoons garlic powder
1 tablespoon onion powder
1/4 teaspoon black ground pepper
1 tablespoon dried oregano powder
1 tablespoon powdered thyme
When the chops have finished cooking they should be white inside or with the least possible amount of faded really-hard-to-discern pink.
You will want to fry these in olive oil or — if you are feeling adventurous, pure peanut oil.
Fried apples are Cortlands, or Granny Smiths, peeled and cored and sliced and fried in a medium heat skillet until soft, tender and translucent — like the filling of a good pie. These are fried in just enough oil (Maybe two tablespoons to the pan) to keep them moist and once they are done to your satisfaction (Exceptionally fork tender, you might want to remove them to a serving bowl and add a decent amount of cinnamon and brown sugar to taste.
The biscuits begin with mixing the following ingredients in a decent-sized mixing bowl: I am directing you to the classic Betty Crocker biscuit recipe and I must tell you now, as a requirement of the law, that I am not being compensated in any manner for mentioning the brand name of the biscuits. I do not get paid for blogging. Here is my disclaimer for those who are interested: — ( DISCLAIMER).
Here is the biscuit recipe that I most often use at my own home: — ( BISCUIT RECIPE).
Now to the gravy!
We are making a simple old-fashioned “Milk-Based” gravy utilizing the drippings from frying the pork chops.
You will need:
1/4 cup of the pan drippings from the fried chops
1/4 cup well-sifted all-purpose white flour
2 cups of milk that has stood until it is room temperature
Salt and pepper to your individual preference.
In a pan or skillet over medium-high heat on a cooking surface add the flour to the pan drippings from the meat and stir it until it is of a smooth consistency throughout. This should only take a few minutes with a whisk or a spoon of some kind. (I use bamboo utensils for this kind of thing myself.).
Then when the flour and drippings are mixed smoothly and are just beginning to take on a light brownish color, add the milk slowly and keep stirring until the whole mixture attains unto the thickness that you desire. It is important to keep stirring at this point in order to prevent the gravy from lumping up on you.
When the gravy is done add salt and pepper to taste if you have not already done so but I do not recommend seasoning it twice so take care.
At the time of serving you may ladle the gravy over both the pork chop on the plate and the plated biscuit or you may choose one item over the other. If you like your biscuits with butter and jam, then I would not suggest adding gravy to them but to the meat only. It is your choice entirely.
The kale is bought fresh, thoroughly washed and either steamed in a steamer until wilted but still very green or you can fry it in some oil on top of the stove until it wilts. Again it is a matter of your personal choice. I prefer steaming mine for about 5 minutes. These can be served with a touch of balsamic vinegar if desired.
I enjoyed this dinner with my friend this very evening!